Basic Crustless Pumpkin Pie

1. Preheat oven to 350 F. Lightly grease an 8-inch springform pan. In a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly just until combined. Gradually stir in evaporated milk. Pour into prepared pan and place on a foil-lined baking sheet.

2. Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool for 1 hour on a wire rack. Cover and chill for at least 2 hours or up to 24 hours before serving.

3. To serve, loosen pie from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut pie into wedges to serve. Makes 8 servings (1 slice each).

*Sugar Substitutes: Choose from Splenda granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.

Ginger-Chocolate Crunch: Top chilled pumpkin mixture with 8 gingersnaps, broken. Then top evenly with 2 ounces dark or bittersweet chocolate (60 to 70% cacao), chopped; and 2 teaspoons finely chopped crystallized ginger.

Cranberry-Orange Almond Crunch: In a small bowl combine 1/2 cup lightly sweetened toasted oat bran cereal flakes with oat clusters (Smart Start®); 1/3 cup coarsely chopped almonds, toasted; 1/4 cup dried cranberries; and 1/2 teaspoon finely shredded orange peel. (This makes a great snack mix or breakfast cereal: make extra of the mixture and store in an airtight container in the refrigerator up to 2 weeks.)

Maple-Apple Pecan Crunch: Core, quarter and thinly slice 2 medium gala or Jonathan apples or 2 ripe pears. In a large skillet, cook apples and pears, covered, in 1/4 cup water over medium heat for 5 minutes or just until softened and pliable but not mushy. Drain off liquid. Arrange apple or pear slices atop pumpkin when directed in step 3. Sprinkle with 1/4 cup coarsely chopped pecans or walnuts, toasted, and drizzle with 1 tablespoon pure maple syrup.